Chloride-induced SCC and Pitting in 300-series Stainless Steel in the Dairy and Food Industry

Wednesday, October 22, 2025: 9:20 AM
Dr. Milo Kral, P.E. , Baker Engineering and Risk Consultants, San Antonio, TX
In the food industry, austenitic stainless steels such as 304L and 316L are typical materials of construction for product-touching equipment, pipes and vessels. However, there is a conflict between a need for hygiene and durability of this equipment. Chlorides are almost always used tin water treatment and cleaning/rinsing solutions. But austenitic stainless steels are susceptible to pitting and cracking when exposed to chlorides. The damage mechanism and severity of the damage are functions of chloride concentration, temperature and stress (residual, assembly and service stress). A study of over 50 failures over the past 10 years for various applications points to trends that are increasing the frequency of failures, and possible solutions to this pervasive problem.
See more of: Corrosion III
See more of: (FAS) Failure Analysis